Penne Rustica

Penne Rustica

Gratinata Sauce:

2 Teaspoon Butter

2 Teaspoon chopped garlic

1 Teaspoon Dijon mustard

1 Teaspoon salt

1 Teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown.  Add marsala wine and reduce by one−third. Add remaining ingredients and reduce by half of original volume.

Penne Rustica:

1 Ounce pancetta or bacon

18 each shrimp peeled and deveined

12 Ounce grilled chicken breast, sliced

4.5 cups of granita sauce

48 Ounce Penne Pasta, precooked

3 Teaspoon pimentos

6 Ounce butter

1 Teaspoon chopped shallots

1 pinch of salt and pepper

1 cups parmesan cheese

1/2 Teaspoon paprika

6 sprigs of fresh rosemary

Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 for 10−15 minutes. Remove and garnish with fresh rosemary sprig. Serves six.